因為有朋友問到 所以放在這裡和icook那邊給大家參考
從簡單的開始
牛奶饅頭 Milk Steam Bun (Plain)
中筋麵粉 Flour (高筋 Bread flour 350g + 低筋 All purpose flour 150g) 500g
速發酵母粉 Yeast 8g
牛奶 Milk 1 cup
泡打粉 1 茶匙 Baking powder 1 tsp
白糖Sugar 40g
鹽 少許 Salt 4g
橄欖油 Olive Oil 20ml
1. 用麵包機製作麵團 或先將牛奶＋酵母粉＋糖攪拌溶解，分次倒入麵粉約略攪拌成粉塊狀＋入橄欖油揉拌成不黏手的麵團。蓋上濕布等五分鐘。
Put all ingredients into the bread machine, when it’s done put a wet cloth or plastic wrap and wait for 5 min.
2. 用桿麵棍將麵團擀平壓出空氣，對折擀平再對折約3次。Use roller to flatten out the dough, push out the air from the dough. Fold and roll 3 times.
3. 卷成長條切小塊 Roll up the flattened dough into a roll, and chop to small pieces.
4. 進行第二次發酵，麵團約變成1.5倍大(約45-60分鐘) wait for the dough to rise (around 45 min- 1 hour)
5. 水滾後放進蒸籠蒸15分鐘 （後面五分鐘火關小 蓋子稍微打開）Put into steamer to steam for 15 min.
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牛奶蔥花饅頭 Milk Steam Bun (with scallions)
步驟同上，但在擀平時撒上鹽和蔥花再對折 Same as above, but on step 2, put on a little salt and scallions before folding.
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黑糖地瓜紅蘿蔔菠菜饅頭
中筋麵粉 Flour (高筋 Bread flour 350g + 低筋 All purpose flour 150g) 500g
地瓜 Sweet potato 350g (先蒸熟 steamed)
紅蘿蔔Carrots 100g (先蒸熟 steamed)
菠菜1把 1 handful spinach
速發酵母粉 Yeast 5g
牛奶 Milk 1 cup
黑糖 Dark Sugar / Sugar 45g
白糖 Sugar 5g
鹽 少許 Salt 4g
橄欖油 Olive Oil 20ml
1. 地瓜和紅蘿蔔先蒸熟搗成泥。將菠菜和鮮奶打成汁。 Steamed and smashed sweet potatoes and carrots. Blend spinach with milk.
2. 將材料揉成不粘手的麵團（地瓜泥最後再加，這個版本比較麵團比較濕）Put all ingredients to bread machine to make the dough.
3. 等麵團發酵45分鐘 Wait for 45 min. (麵團會塌下去)
4. 用桿麵棍將麵團擀平壓出空氣，對折擀平再對折約3次。Use roller to flatten out the dough, push out the air from the dough. Fold and roll 3 times.
5. 卷成長條切小塊 Roll up the flattened dough into a roll, and chop to small pieces.
6. 等醒麵約5-10分鐘 put on wet cloth and wait for another 5-10 min.
7. 水滾後放進蒸籠蒸15-20分鐘 （後面五分鐘火關小 蓋子稍微打開）Put into steamer to steam for 15-20 min.
這個饅頭吃起來比較濕綿，有地瓜圓的口感 ：）